Probiotic Sporobacterin is an emerging area of interest in nutrition research, particularly in the field of gut health. Derived from Bacillus cereus, a spore-forming bacterium, Sporobacterin offers potential benefits for gastrointestinal wellbeing. Studies indicate its ability to promote a healthy balance of gut flora, potentially enhancing digestion and nutrient absorption. Furthermore, research suggests that Sporobacterin may have immunomodulatory effects, bolstering the body's natural defense mechanisms. This probiotic strain shows promise in addressing conditions such as diarrhea, irritable bowel syndrome (IBS), and inflammatory bowel disease (IBD). As the scientific community delves deeper into understanding the intricate relationship between gut microbiota and overall health, Probiotic Sporobacterin emerges as a compelling avenue for further investigation and potential dietary supplementation.
Title : Assessment of a Metabolic Map 3.0 (MM3.0) in association with Cardio Metabolic-Renal Syndrome (CMR-S)
Antonio Claudio Goulart Duarte, Federal University of Rio de Janeiro, Brazil
Title : Brain health beyond cognition: Exploring the needs of an aging brain
Dilip Ghosh, Nutriconnect, Australia
Title : Beyond the apparent: Nutrition, perception, and resilience in contexts of cognitive vulnerability a transdisciplinary proposal inspired by the Volume Oltre l’Apparente (Conversano & irace, 2026)
Raffaella Conversano, University of Bari, Italy
Title : Nutrition, physical activity, mental health, and reproductive function in adolescent and young adult women: Neuroimmunometabolic perspectives
Malgorzata Mizgier, Poznan University of Physical Education, Poland
Title : Characterization of isolated strains of microorganisms from mineral, mountain and spring waters from France, Italy, England, South Korea, Japan, Netherlands, Austria, Spain, Singapore and Bulgaria
Nedyalka Naneva Valcheva, Vocational High School, Bulgaria
Title : Climate-smart legume composting and its influence on sweet potato yield, soil health, and nutrient quality
Topas M Peter, PNG University of Technology, Papua New Guinea